2 Large Ripe Mangoes, Cut Into Small Pieces
1 Cup Brown Sugar
1 Lemon Zest
1 Lemon Juice
1/4 tsp Chili Powder (optional)
1/2 tsp Panch Phoran Powder (a Bengali spice mix)
1 tbsp Panch Phoran
10 – 15 Cloves Garlic, Chopped
3-5 tbsp Mustard Oil
Place mango in a sauce pan and heat for about 3 minutes on medium to medium-high heat. Add Lemon zest, juice, sugar, chili powder and panch foron powder. Bring to a boil and reduce heat and cook for another 5 minutes.
In the mean time, in a frying pan, heat mustard oil. Add garlic and fry until just before they start to colour. Add panch foron and as soon as it becomes aromatic add it to mango mixture. Mix well and heat the mango mixture for another 30 seconds to a minute.
Now your delicious sweet-tangy and a little spicy mango chutney is ready. Store it in a clean dry jar in the refrigerator.